Gluten and dairy-free lemon custard with raspberry desserts

I was in the mood for trying out a dessert to highlight a favorite berry of mine when in season- raspberries!  I modified a recipe I found for a Paleo custard from Paleo Newbie and came up with a pretty and tasty dessert:

Gluten and dairy-free Lemon Custard with Raspberry desserts
(makes 5-6, 6 oz custard cup desserts-depending on thickness of crust)

Crust

1 c hazelnut flour

1/2 c organic coconut flour

1/2 c organic walnuts, chopped

1/4 c organic unrefined coconut oil, melted

3 TBSP organic raw honey, melted

1/2 tsp vanilla extract

Pinch of salt

Lemon custard 

1/2 c fresh organic lemon juice

3 eggs

1/4 c raw honey

1/4 c organic refined coconut oil

Jam filling

1/3 c mashed organic raspberries

1 heaping tsp raw honey

1 tsp fresh lemon juice

Directions

Crust instructions

1. Preheat oven to 350 F.
2. Grease bottom and sides of glass 6 oz baking dishes with coconut oil.
3. Combine crust ingredients and mix well by hand.
4. Press the crust into the sides and then bottoms of the baking dishes for a not too thick crust.
5. Bake unfilled cups for 8-12 min, or until slightly browned and dried out to touch on side.
6. Remove from oven and allow to cool.

Custard instructions

1. Whisk the eggs.
2. Combine lemon juice, eggs and raw honey in sauce pan over medium heat.
3. Slowly pour in the coconut oil and mix well.
4. Continue to stir, watching closely. The mixture will quickly begin to thicken.
5. Once thickened, remove from heat and set aside.

Jam preparation

1. Prepare the raspberry jam by cooking the raspberries, lemon juice, and honey until slightly thickened.
2. Allow to cool slightly.

Assembly

1. Place approx 2-3 tsp of jam in bottom of each crust.
2. Next fill with lemon custard.
3. Top with fresh raspberries, thin slices of apricot, and a sprinkle of lemon zest.
4. Refrigerate until ready to serve.

Gluten free pumpkin chocolate chip cookies

The combination of pumpkin and dark chocolate makes me think of fall.  I crafted these cake-like pumpkin cookies to bring in all the warm spices and flavorings of fall, but in a slightly healthier version.    If you like cakey pumpkin cookies, these may be for you!  (these can also be made as sweet potato cookies by substituting sweet potato for the pumpkin)

Gluten-free pumpkin chocolate chip cookies 
(I made 20 regular size cookies and 8 large ice-cream scoop sized cookies)

• 1 c cooked pumpkin (or peeled and mashed sweet potato)
• 1 c demerara sugar
• 1/4 c applesauce
• 1/4 c butter
• 4 oz quinoa flour
• 3 oz white rice flour
• 2.75 oz plantain flour
• 1 egg 
• 1 tsp baking powder
• 1 tsp soy milk
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1 Tbsp pure vanilla extract
• 12 oz bag dark choc chips

1. Pre-heat oven to 350 degrees.  Prepare two cookie sheets with parchment paper or silicone baking mats.
2. In large bowl, cream together pumpkin, sugar, butter, egg, and applesauce.
3. In a small bowl, combine milk and baking soda and set aside.  In a separate bowl, stir together flours, baking powder, and spices.  Add baking soda mixture to flour mixture.
4. Add flour mixture to pumpkin mixture, stirring until just combined.  Add vanilla extract and chocolate chips.
5. Drop by rounded spoonfuls onto prepared baking sheets.  Bake for about 15-20 minutes until lightly browned.  Cookies will be very cake-like.

Pictures from my phone do not do these cookies justice!

Gluten free sugar cut-out cookies

This time of year is always reflective and full of warm food memories.  Unfortunately, many of the foods that I have so many fond memories associated to I can no longer enjoy because of my gluten intolerance.  Correction.  It is not that "I can no longer enjoy" it is more that I have to "reinvent" via new recipes that are gluten-free.  This is definitely time consuming and sometimes frustrating because my standards are high (due to all the memories associated), but who doesn't like a food challenge?  I know I have taken a relatively long hiatus from this blog for a lot of reasons, but no matter where my life seems to take me, my passion still revolves around creating yummy (and healthy) gluten-free recipes, so I am going to try and continue updating this with new creations every so often, so stay tuned!

So, here is my current take on a simple favorite:  Gluten free, sugar cut-out cookies!  Every year for as long as I can remember, my mom and I would roll out sugar cookie dough, cut out fun shapes, and frost and decorate.  There was also, always, dough eating involved (not without stern comments from my mom about the raw egg in the batter!).  This year I decided to try making a gluten-free version.  I was pleased with the final result.  The taste was like a pleasant shortbread cookie, though has the secret punch of quinoa flour (so you can kind of get away with saying they are healthy!).  I hope you enjoy these as much as we did!

Gluten free sugar cut-out cookies (makes about 60 cookies depending on size)

• 1/2 c brown rice flour
• 1/2c to 3/4 c white rice flour
• 1 c yucca flour
• 1/2 c quinoa flour
• 1/2 Tbsp xanthan gum
• 1 tsp salt
• 1 cup sugar
• 1 cup unsalted butter
• 1 egg
• 2 tsp vanilla

1. Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.
2. In a medium bowl, mix together the flours and salt and xanthan gum.  Set aside.
3. In bowl of mixer, blend sugar and butter.  Add egg and vanilla.  Add dry ingredients to combine.    You may need to adjust the amount of white rice flour until the texture is easy to roll out.
4. Divide the dough in half and place half in the refrigerator (could do this before rolling the first half too to make a little easier).
5. Place dough between plastic wrap to help in rolling it out.
6. Cut into desired shapes and place on prepared pan.  Bake for approximately 10 minutes.  Be careful not to over bake.  These will brown on the bottom, but not too much with the flours, so they will be done, but still be fairly light in color.

"But monkeys don't live in Ecuador, they live in the zoo"-Tyler

Tonight was a special treat for me.  I got to hang out with my nephews and play and enjoy in the creative minds of kids.  I love how Tyler says Ecuador, but my favorite of the night was when I told him that Aunt Em may get to see monkeys in Ecuador and he told me that the monkeys don't live in Ecuador, they live in the zoo!

This is the hardest for me.  I have spent short, but sweet amounts of time with my nephews.  They are all growing so quickly.  And, when Tyler (3 yo) asks me "Aunt Em, why are you going to Ecuador?" it breaks my heart a little to tell him I'm leaving to go teach little boys and girls like him (because a part of me would love to stay and teach here too so I could be closer to him).

We then have a discussion about how all the boys and girls in Ecuador could be his friends.  I am sure they would.  Tyler is extremely sociable.  I am, of course, biased because he's my nephew, but having witnessed him make a random stranger who was obviously having a bad day, melt, I'm convinced he can make friends with anyone and get them to smile.

With 8 hours left before getting up to leave for the airport, I feel very fortunate to have a loving and supportive family.  Now, if only my bags weren't so heavy, I would have nabbed a few of my nephews to come with, but I'm just hopeful all of my bags make it through tomorrow without problem.

Packed?!?

This last month has been extremely reflective for me.  These last few days, even more so.  As I go about marking things off of my to-do list, driving around town, and experiencing the town where I grew up, I feel a mixture of emotions.  I feel excitement for the next adventure; I feel nervousness at all of the unknowns; and I feel sadness for the quick passage of time and soon to be great geographic distance between me and many of my loved ones.  Though, in reality, the life of a graduate student is geographically dispersed.  These last 4 months were the first time I was home for any extended period of time since moving out and heading to college when I was 18!

So, what's the big deal?  I think it's the uncertainty.  Or the unconventional way of finishing my PhD and then heading off to a developing country to try and build a community center, teach, and make ends meet...... (more on this in later posts...).  But, with my dissertation and my divorce behind me, I am ready for the next challenge and adventure.

As I sit in my room tonight, for the last night in a while, with all of my possessions either boxed up or packed in my luggage, I can't help but sing "I'm leaving on a jet plane"  (http://www.youtube.com/watch?v=Fa3h3pnhg8s).  I know the lyrics aren't entirely relevant, but it sticks, and the tears flow in sadness and in joy.  Life is so amazingly wonderful, especially when we live in the moment.

The next big adventure....

I was reading the other day about the Power of Vulnerability (http://www.huffingtonpost.com/2011/12/15/brene-brown-vulnerability_n_1150976.html?ref=tedtalks2011) and I wondered how many people truly allow themselves to be vulnerable?  And, how difficult it is to really take that leap, to try something crazy, different, and unknown, purely because you feel it is meaningful and important.

A quote from the Huffington Post article, from Howard Thurman really hit home "Don’t ask what the world needs; ask what makes you come alive, and go do it. Because what the world needs is more people who have come alive." 


And, so it begins.  After several months of thinking, planning, worrying, dreaming, etc.  I am about to embark on a new journey.  A journey that makes me feel vulnerable, yet truly alive.  Follow me here as I journal about the next step post PhD- working in Ecuador with a rural community requesting help on the construction of a community center.  

Gluten-free fruit smoothie

As I've been plugging away with my dissertation, I've still been cooking and baking, but have been looking for sneaky ways to be healthier in a hurry.  This smoothie was inspired by one that I sampled at a wellness fair a few weeks back.  Smoothies are fast, simple, easy to modify to your taste, and this one packs a secret ingredient- spinach!

Fruit smoothie with spinach
1/2 cup vanilla soy milk (or whatever milk source you prefer/have on hand)
1/2 cup non-fat plain yogurt (I've also used greek yogurt here for added protein, and the ones with fruit are yummy)
2 Tbsp ground flaxseed
1.5 cup spinach (approx large handful)
1.5 cups combo fresh and frozen fruit (I use bananas, frozen berries, pineapple, or whatever's available)

Combine ingredients in blender until smooth and enjoy!  I have made a larger batch and then frozen and thawed them out for a snack on campus.

Gluten-free Scalloped Potatoes- comfort food at its finest!

So, I tried posting this last night and gave up when it didn't work.  I will try again today as I procrastinate on work to be done for the day.  These potatoes originated when my friend, Pascale, recruited another friend to make them for my Thanksgiving potluck.  They were yummy.  I decided a month later that I wanted the creamy comfort of potatoes, so I made a batch.  They were still yummy.  Better yet, I froze most of them, and have been thawing and enjoying them this last week.  Still yummy.  So, make a batch, freeze a bunch, and thaw and enjoy again and again!

Gluten-free Scalloped potatoes

2	tablespoons unsalted butter
1	med onion , minced
3	med cloves garlic, minced
3	cups heavy cream
1	cup whole milk
4	sprigs fresh thyme
2	bay leaves
2	tsp table salt
1/2	tsp ground black pepper (more to taste...)
4	pounds russet potatoes , peeled and cut into 1/8-inch-thick slices ( the food processor works wonders for this)
1	cup shredded provolone cheese

1. Heat oven to 350 degrees. Meanwhile, melt butter in large pot over medium-high heat until foaming subsides. Add onion and sauté until it turns soft and begins to brown. Add garlic and sauté until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender.
2. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart corningware, or pyrex baking dish, and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving (this is probably the hardest thing to do as it smells sooooo good while cooking).

Gluten free Blackberry-jam bars

So, I've been missing Hawaii a lot lately, and decided to post a recipe I concocted while out on the Big Island.  This was made with fresh blackberries I picked along the Mauna Loa Volcano. Any berries could do just fine, but the blackberries were really pretty.  Oh, and I thought of the recipe as a way to use up jam that I always seem to have a lot of from home canning.  So, just substitute in jam for the berries and sugar.  I thought the crust was a nice gluten-free shortbread of sorts and think it could be used nicely in many other recipes.  This was my first attempt at this recipe, so I would probably play around with a few things in the future, but they were still pretty yummy as is.  Enjoy!

Gluten-free blackberry jam bars

Topping

1 cup almonds processed in the food processor

1 cup certified gluten free oats

2/3 cup brown sugar

Filling

2 cup crushed blackberries

3.5 cup sugar

Crust

1 1/3 cup sweet rice flour

1/2 cup sugar

1/2 cup butter

1. Combine ingredients for the crust in a food processor and press into prepared cookie sheet.  Bake at 350 until lightly brown.
2. Combine filling ingredients in saucepan and boil to get to gelling point. (or substitute your favorite jam).  Then spread over prepared crust.
3. Toss topping ingredients together and press over the filling.
4. Bake in 350 oven until lightly brown on top (approx 15 min)

Cranberry tomato curry

While procrastinating on thesis work, I was looking for some "healthy" recipes to use up more of the fresh cranberries I had bought.  I came across an Eating Well recipe for curried chicken with fresh and dried cranberries.  This sounded great.  Not only yummy, but also practical, as I'm trying to work with foods that I have on hand in my freezer or pantry, without having to buy much for added ingredients.  Here's my spin on this yummy recipe which smells great while cooking, and tastes even better!

Cranberry tomato curry
2 tsp olive oil
1 pound boneless, skinless chicken breasts
3 Tbsp hot curry powder
1 Tbsp Maharajah curry powder (a yummy blend from Penzeys spices that has tumeric, coriander, cumin, cardamom, fenugreek, ginger, nutmeg, fennel, cinnamon, black and white pepper, cloves, saffron, and cayenne pepper)
1 Tbsp butter
1 Tbsp yellow mustard seeds
1 onion, chopped
generous 1/4 tsp cardamom
1 can diced tomatoes (15 oz)
2 cups chicken broth (I used my homemade stock... yummy!)
1/2 c sweetened dried cranberries
1 cup fresh cranberries
1 Tbsp minced fresh ginger
1/2 tsp salt

1. Heat the oil in a dutch oven over medium-high heat.  Add the chicken and coat both sides with the Maharaja curry powder.  Cook until the chicken is beginning to brown.  Transfer to a cutting board, allow to cool, then cut into 1 inch pieces.
2. Add butter, onion, and mustard seeds to the pot.  Cook for approximately 4 minutes.  Return the chicken and any juices from the chicken, to the pot.  Sprinkle with the hot curry powder and cardamom and stir to coat chicken with the spices.  Cook, stirring for 1 minute.  Add tomatoes, broth, cranberries, ginger and salt.  Bring to a boil, then reduce to a simmer and cook uncovered for 10 to 12 minutes, or until the mixture reduces slightly and the chicken is cooked through.  Serve over rice.

Gluten-free Swedish ginger cookies

This recipe is my first attempt at modifying a family recipe for ginger snaps that I used to LOVE.  I am pretty happy with the outcome, but might tweak a few things in the future.  I was aiming for making these cookies gluten free, and reducing the fat by replacing some butter with ground flaxseed.

Gluten-free Swedish Ginger cookies
2/3 cup sorghum flour
2/3 cups potato starch
1/2 cup tapioca flour
1/4 cup almond flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 c butter
3/4 c ground flaxseed
1/2 c brown sugar
1/2 c white sugar
1 egg
1/4 c molasses

1. Sift together flours, baking soda, salt, cinnamon, ginger, and cloves and set aside.
2. Cream butter, flaxseed, and sugars
3. Beat the egg with the molasses and combine with butter mixture.
4. Add flour mixture and mix until combined
5. Roll into balls and then roll in a bowl of pearl sugar.
6. Cook at 350 for 10 minutes.  Cookies will flatten out (which is how I like these), so leave plenty of space on the pan between doughballs. 
7. Allow cookies to cool for a couple of minutes on the pan before removing.

Healthy gluten-free cranberry orange muffins

I bought a couple of bags of fresh cranberries since you don't find those year-round in the grocery store.  I wanted to try making something sweet with them, but also somewhat healthy, so I decided to make gluten-free cranberry orange muffins.  They are relatively "healthy" and very flavorful.  I decided that I might like to have a little bit of a glaze on top, so I later added an orange glaze to some, but think that they are best enjoyed without the added sweetness of the frosting.  The cranberries make them really pretty!  (Note that the flours are measured out in ounces.  The best way to cook gluten-free is to use a scale and measure your flours, since the lack of gluten can make things tricky to get the right texture.  Actually, it's a good idea to use a scale when baking in general for precision!)

Gluten-free cranberry orange muffins
3 oz white rice flour
1 oz brown rice flour
0.4 oz potato starch
2.1 oz tapioca starch
1.5 oz soy flour
1 tsp baking powder
1/2 c butter
6 oz (3/4 cup sugar)
pinch salt
1/4 c buttermilk
1/4 c ground flaxseed
1 egg
2 egg whites
3 Tbsp fresh squeezed orange juice (approx 1 orange)
zest from 2 oranges
4 oz fresh cranberries, chopped

1. Preheat oven to 350 and line muffin tins with paper muffin cups.
2. Sift flour and baking powder and set aside.
3. Cream butter, sugar, and salt on medium speed.  Blend in buttermilk.
4. Add flour mixture and mix on low just until combined.
5. Mix zest and cranberries together then add to the batter and mix until combined, but don't overmix.
6. Scoop into muffin cups and bake for 20 to 30 minutes, or until the tops are golden brown.

In case you are curious about a simple glaze, here you go:

Orange glaze

1 Tbsp butter, melted

2 tsp orange zest

3 Tbsp orange juice (more or less to taste)

Powdered sugar

1. Melt butter and add orange juice and zest.
2. Add powdered sugar until desired consistency is reached.

New Year's good luck with Black-eyed pea soup

So, I'm guilty of being a member of multiple email listservs that send messages with various recipes daily, which often results in two things:  1.  making me hungry, and 2. giving me ideas for things to make.  Last week I got a message for a slow cooker black-eyed pea soup, which, when I read the description, claimed to be something you are supposed to eat on the 1st of the year for good luck for the rest of the year.  So... I took a stab at a version of a black-eyed pea soup with stock and meat I had on hand in my freezer.  I decided to use pork stock a friend of mine made as well as some pulled pork.  Every year the college I am in (Natural Resources) puts on a big pig roast in the fall, I normally participate in helping to plan and bake for the event, so I had some leftover frozen pork, and the stock and thought that might give some good flavor to the peas.  Lucky or not, this soup was yummy, with a nice kick to it!

Pulled pork and black-eyed pea soup
1 lb dry black-eyed peas sorted and soaked in 6 cups water overnight and drained
2 cups pork stock (could easily use chicken)
1 1b pulled pork (could use shredded chicken or turkey)
6 cups water (may need less depending on type of stock you use)
4 cloves garlic
1 med onion
2 peppers
3 spicier peppers (depending on your heat tolerance)
3 tsp cumin
1.5 tsp cayenne pepper
2 bay leaves
salt and pepper to taste

1. Saute onion, garlic, and peppers in oil until tender.  Add the cumin and cayenne pepper to the pan while sauteing.
2. Combine remaining ingredients in large crockpot and cook on low for 6 to 8 hours.
3. Add more salt and pepper to taste.

Spring into the New Year with fresh Mango Spring Rolls!

A fresh and fun way to start off the new year!  These mango spring rolls have a side of spicy thai vinaigrette and are a fun finger food or appetizer.  I'm taking them over to a friend's house for New Years tonight- yum!

Spicy thai vinaigrette

3/4 c rice vinegar

3/4 c fresh squeezed lemon juice

3 or 4 stalks lemongrass coarsely chopped

2 Tbsp (or less if too hot) hot chili oil

1 head of garlic cut in half

1.5 Tbsp fish oil

a little less than 1/2 cup sugar

1/2 Tbsp cornstarch dissolved in 2 Tbsp water

2 Tbsp cilantro, chopped

1. Combine first 7 ingredients in saucepan, bring to boil and simmer for 15 minutes.
2. While still hot, whisk in cornstarch, remove from heat, and allow to cool.
3. Strain, then add cilantro when ready to serve

Fresh mango spring rolls

2 oz thin rice noodles

2 cups boiling water

8 round rice paper sheets (approx 8 inches)- to get these pliable, fill a shallow dish with warm/hot water, then dunk the sheet in for approx 10 seconds or until it feels bendable.  Don't over-soak

4 large lettuce leaves, rib removed, and cut in half

1/2 c spinach leaves

2 carrots, sliced or grated

1 large mango peeled and sliced

1/2 c basil leaves

1/2 c mint leaves

1. Soak the rice noodles in the water for 15 minutes until tender.  Drain and set aside.
2. Assemble the spring rolls similar to a burrito:  place lettuce and spinach about 1 inch from the edge, then noodles, then carrots, mangoes, and finish with a large basil leaf, and 3 mint leaves.  Fold bottom edge up over the fillings, roll, then fold the sides in and continue rolling.
3. Cut the rolls in half before serving and use the vinaigrette for dipping

A decadent way to start off the new year-Triple mousse gluten free cake!

As we're getting ready to usher in 2011 and all the new adventures and experiences, why not indulge a little and toast to some of the sweeter things in life with this devilish gluten free chocolate mousse cake?

Mousse mousse mousse gluten free cake (adapted from America's Test kitchen):


Bottom Layer:
6 Tbsp unsalted butter, cut into 1 Tbsp pieces
7 oz bittersweet chocolate chopped fine
3/4 tsp instant coffee
1 1/2 tsp vanilla extract
4 large eggs, separated
pinch salt
1/3 c packed light brown sugar

1. Adjust oven rack to middle position and preheat oven to 325. Butter bottom and sides of 9 1/2 in springform pan. Melt butter, chocolate, and espresso powder in heat proof bowl set over saucepan filled with simmering water. Remove from heat and cool mixture slightly (about 5 min). Whisk in vanilla and egg yolks and set aside.
2. Beat egg whites and salt at med speed until frothy (30 sec). Add half of the brown sugar and beat until combined, about 15 sec. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 min longer. Fold one third of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites until no white streaks are seen. Carefully pour batter into prepared pan and smooth top.
3. Bake until cake risen, firm around edges, and center set but still soft, 13 to 18 minutes. Transfer to wire rack and cool completely (about an hour). Cake will collapse as it cools.

Middle layer:
2 Tbsp cocoa powder
5 Tbsp hot water
7oz bittersweet chocolate, chopped
1 1/2 cup cold cream
1/3 cup granulated sugar
1/8 tsp salt

1. Combine cocoa powder and hot water in small bowl and set aside. Melt chocolate in large heatproof bowl set over saucepan of simmering water, stir until smooth. Remove from heat and cool 2 to 5 min.
2. Whip cream, granulated sugar, and salt at medium speed for 30 sec, then increase speed and whisk until peaks form; 15 to 60 sec longer.
3. Whisk cocoa powder mixture into melted chocolate until smooth. Fold 1/3 whipped cream into chocolate mixture to lighten. Fold remaining whipped cream until no white streaks remain. 
4. Spoon mousse over bottom layer in springform pan and wipe inside edge with paper towel to remove any drips. Refrigerate at least 15 min while making last layer.

Top layer:
3/4 tsp powdered gelatin
1 Tbsp water
6 oz white choc chips
1 1/2 cup heavy cream

1. Sprinkle gelatin over water in small bowl and let stand at least 5 min. Place white choc in medium bowl. Bring 1/2 c cream to simmer in small saucepan over medium-high heat. Remove from heat, add gelatin mixture and stir until dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 sec. Cool to room temp. Mixture will thicken.
2. Whip remaining cup of cream at medium speed until begins to thicken (30 sec); increase speed to high and whip until soft peaks form (15 to 60 sec). Fold 1/3 whipped cream into white chocolate mixture to lighten and then fold in remaining cream until no white streaks remain. Spoon white chocolate mousse on top of middle layer and chill in refrigerator at least 2.5 hours

For chocolate curls:
1. Warm block of bittersweet chocolate in the microwave (roughly 20 sec) and use veggie peeler or sharp knife to make shavings

Thoughts of Hawaii

While working on my first chapter of my dissertation today, watching the rain turn to snow, I am reminded of the abundance of produce in Hawaii and how lucky I was to live there for an extended period of time.  Today's recipe was inspired by the green papaya salad I would get every so often at the Maku'u marketplace on Sundays in Keaau, HI.  Very simple, and very "fresh".  I've found green papaya here in UT and made this a couple times since I've been back.  You can get something similar at thai restaurants if you order Som Tam.

Green papaya salad
1 green papaya, peeled, sliced in half, seeds removed, and shredded using cheese grater or food processor
1 or 2 tomatoes
1 lime
1 or 2 thai peppers (depending on your spiciness)
1/4 cup roasted peanuts
2 cloves garlic
1/2 onion, chopped

1. Place the onion, peanuts, garlic, and thai peppers in a food processor and process until the peanuts are finely chopped.
2. Mix the shredded papaya, chopped tomatoes and lime juice in a bowl and add the peanut mixture.
3. Add more lime juice or salt for flavoring (I used salted peanuts)

Gluten free Egg Bread

For Chanukah this year I decided to have a small group of friends over for dinner.  It was nice to share with friends some of my family's traditional Chanukah foods.  One food item I have really been craving since developing my gluten intolerance was challah bread.  I think it's a combination of the sweetness and richness that the eggs provide that almost makes this a dessert bread.  So, I was skeptical to try and recreate this gluten free, but I was pleasantly surprised by the result!

Gluten free Challah/Egg Bread (adapted from Gluten-Free Baking)
1 lb gluten free flour blend (*see below)
2 tsp salt
1 Tbsp active dry yeast
4 oz sugar
2 tsp xantham gum
6 egg yolks
1/3 cup oil
14 oz sparkling water

1. Combine flour, salt, yeast, sugar, and xantham gum in mixing bowl.  In a separate bowl combine egg yoks, oil, and sparkling water.
2. Add liquid ingredients to dry ingredients and mix for 4 minutes on medium speed.
3. Pour batter into 2 greased 8.5" x 4.5" x 2.5" loaf pans and proof in a warm humid environment, covered for 40 to 50 minutes.  I heated 2 cups of water in a microwaveable measuring cup on high in the microwave for 5 minutes, then placed the loaf pans covered with plastic wrap in the microwave.  Halfway through the proofing I re-microwaved water for 2 minutes and then put the pans back in the microwave with the door closed.
4. Bake at 325 for 50 to 60 minutes, or until the sides are pulling away from the pan and the internal temperature is 200.
5. Remove bread from pan immediately and cool on a wire rack.

*Flour blend:
6 oz white rice flour
4 oz tapioca starch/flour
4 oz soy flour
2 oz whey powder

The texture of the batter makes braiding the challah impossible, but the taste was still great!  And it made for decent sandwich bread later in the week, and froze well too!

Procrastination at its finest

As my pile of fun food pictures continues to accumulate, I decided I better get started and actually post on here regularly or I never will.  I thought I would start with a spicy tomato and turkey mexican soup that I made with the leftover turkey and turkey stock I made from Thanksgiving turkey.  It had a nice spiciness about it and was very satisfying.  I didn't really measure things exactly, so you will want to add spices and flavorings to taste.

Spicy tomato and turkey mexican soup

4 ancho chilis- coarsely chopped

1 cup water

1 clove garlic

1/2 med onion

cumin

salt

small can of tomatoes

1 1/2 cups dry black beans (prepared as directed, or use canned beans)

1 lb turkey-shredded

1 med onion

4 chili peppers (hotness to desired level)

2 cloves garlic

2 cups water

2 cups turkey broth

1 chopped bell pepper

1 1/4 cup corn

15 oz can tomatoes

2 tsp cumin  (more or less to taste)

2 Tbsp chili powder (more or less to taste)

bay leaf

3 Tbsp cilantro (more or less to taste)

1.  Combine ancho chilis, water, garlic, and onion in small sauce pan.  Cook for 1/2 hour until most of the water is gone, then blend in a food processor with the small can of tomatoes, 1 tsp cumin, and pinch salt (more to taste).

2.  Sauté onion and garlic in a Tbsp of olive oil until garlic smells and onions are translucent, and add the chili powder.

3.  Combine remaining ingredients (except cilantro) in the crock pot and add the aromatics (onion and garlic), and the ancho chili puree.

4.  Cook on low for 8 to 10 hours.

5.  Add as much chopped cilantro as you like in the last 15 minutes of cooking and adjust salt/seasoning levels.

6.  Enjoy!  Serving suggestions include toasted corn tortillas on top, or cheese, or as is.  Yum!